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| Mishti / Ranga Alur Pithe |
শুভ পৌষ সংক্রান্তি উপল্খে সবাইকে আন্তরীক শুভেচ্ছা....
Sankranti is a
harvest festival celebrated all over in India on the 14th or 15th of January and
since this is a harvest festival, different parts of India make various
delicacies with seasonal produce.
Bengalis
celebrate the winter harvest of rice with a festival called Nabanna (new
rice) or Poush Parban where special pithe(sweets) made
with the rice, jiggery, milk, cream, sweet potatoes and coconut in different
combination. Traditionally pithe is eaten on Posh or Makar Sankranti,
the last day of the Poush month. The
variety, art and creativity in pithey
making is truly incredible and has a rich heritage in both Bengals (East &
West).
This is Ranga aloor
pithe (sweet potato balls / dumpling) one of my favorite pithe made with sweet potato, coconut, flour, sugar
and fried and then dunked into a sugar
syrup which has been flavored with cardamoms powder.
Ingredients:
2 - 3 medium sized Sweet Potatoes (1 cup when
boiled and mashed)
2
- 3 tbsp All Purpose Flour / Maida
1
tbsp Rice Flour
1
cup Grated Fresh Coconut
1/3
cup Powdered sugar
For the Syrup:
6
tbsp Sugar / 6 tbsp Jaggery, powdered
1
1/2 cups Water
1/8
tsp Cardamom Powder
Method:
Boil
the sweet potatoes until soft. Peel and mash them until smooth.
Add
the rice flour and maida to the mashed sweet potatoes and knead it well to form
a smooth dough. The dough should be soft and non sticky.
Divide
the dough into equal small balls (Gulab jamun shape) and set aside. Repeat with
remaining dough. Until you deep fry the stuffed dough, keep them covered to
avoid drying.
To
make the syrup, combine the sugar / jaggery and water in a vessel and stir
until sugar / jaggery dissolves completely.
Add
the cardamom powder and let it boil on a low-medium flame for 10 minutes. Turn
off the flame and keep the syrup warm.
The
syrup should not be too hot or cold when you add the fried sweet potatoes to
it.
Heat
oil in a pan for deep frying. Deep fry the stuffed pulis over a medium flame
until golden brown color.
Remove from the oil and
immediately drop them into the warm syrup. Let them soak in the warm syrup for 20
minutes or sometime. Serve warm or cold.Author : Manna Majumder
Recipe By : Tapasi Dhar
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